Ingredients:

  • 250g (9 oz) Digestive Biscuits, finely crushed
  • 115g (1/2 cup; 8 tablespoons) Unsalted Butter, melted
  • 30g (2 tablespoons) Granulated Sugar
  • Pinch of Salt
  • 900g (32 oz) Cream Cheese, full-fat, softened
  • 200g (1 cup) Granulated Sugar
  • 2 large Eggs
  • 2 large Egg Yolks
  • 240ml (1 cup) Baileys Irish Cream Liqueur
  • 120ml (1/2 cup) Heavy Cream
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 120ml (1/2 cup) Heavy Cream (for ganache)
  • 170g (6 oz) Semi-Sweet Chocolate, finely chopped (for ganache)
  • 2 tablespoons Baileys Irish Cream Liqueur (for ganache)

Instructions:

  1. Prepare the Biscuit Base: Combine crushed biscuits, melted butter, sugar, and salt. Press evenly into the bottom of the springform pan. Bake briefly to set. Cool completely.
  2. Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs and yolks one at a time, mixing until just combined. Gradually add Baileys, heavy cream, flour, and vanilla. Mix until smooth and lump-free.
  3. Assemble and Bake the Cheesecake: Wrap the springform pan tightly in aluminum foil. Pour the filling over the cooled biscuit base. Place the cheesecake on a baking sheet and bake in a preheated oven in a water bath until the edges are set but the center still has a slight wobble.
  4. Cool and Chill: Turn off the oven and crack the door slightly. Let the cheesecake cool slowly in the oven for 1-2 hours. Remove from the oven and let cool completely at room temperature. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight.
  5. Make the Ganache (Optional): Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for a minute to soften. Whisk until smooth. Stir in Baileys.
  6. Assemble and Serve: Remove the cheesecake from the springform pan. Pour the ganache over the top (if using) and spread evenly. Decorate as desired. Slice and serve!